Cauliflower

Cauliflower originates from Southwest Asia and cultivation started around 600 B.C. Most cauliflower in the United States is grown in California

Varieties: orange, purple, green, brown, and yellow

Related: broccoli, brussel sprouts, cabbage

Harvest season in the LV: mid-June to mid-July, and October–November

Growing conditions: plant seeds about six to eight weeks before the first fall frost. Need fertile, well-drained, moist soil with plenty of organic matter

Pollination: will grow by themselves when planted from seed

Cooking/Preparation required: can be eaten raw, sliced, steamed, roasted, sautéed, cooked, added to salads, mashed down into dough for pizza

Fertilizers or pesticides: with good growing conditions, no fertilizers or pesticides are needed. Cauliflower is on neither the “dirty dozen plus” list (veggies to avoid because of their pesticide load) or the desirable Clean Fifteen list.

Health considerations: low in calories; high in vitamin C & K, good source of fiber, omega-3 fatty acids, protein, and magnesium; fights obesity, diabetes, helps prevent prostate cancer, ovarian cancer, and cervical cancers.

NOTE: 

Nutrient content can vary greatly depending on soil conditions, with organic methods and a soil rich in organic matter generally producing the best results.

‘Dirty Dozen’ or ‘Clean Fifteen’ lists do not necessarily apply to produce grown on local farms — you need to check with the farmer to determine if and when any fertilizers or pesticides were applied.